Haruchan Ramen
Today I am visiting Shinbashi around 3pm on a weekday.
The reason why I went to the trouble of visiting Shinbashi at a different lunch time is ``Haruchan Ramen” to visit.
I am personally addicted to ``Chan-kei” and has received a Michelin Bib Gourmand rating, making it a very popular restaurant, and you can easily imagine that there is always a line during lunch time.
Also, it is closed on Wednesdays and Sundays, and although it is open on Saturdays, there will likely be longer lines. . That's why I went out of my way to visit on a weekday.
The store is located on the 1st floor of the Shinbashi Ekimae Building.
It's easy to access as it's directly connected to Shinbashi Station, but it's important to note that map apps are unreliable as it's inside the station/building.
There is a map inside the building, so if you can get to the building, you can reach the store by relying on it.
By the way, in B1 of the same building, there is also a Chan-kei ``New Tomochin” is there.
Although it was outside lunch time, there were about 5 people waiting, and it took about 30 minutes to get the rice bowl after lining up.
Special Chuka Soba (Chinese-Style Noodles)
After purchasing a meal ticket, you stand in line.
Please note that the ticket machines are completely cashless and cannot accept cash.
Speaking of Chankei, ``Chuka Soba (Chinese-Style Ramen)” and Tsukemen (Dipping Noodles) “Mori Chuka (Dipping Noodles)”.
Currently “Mori Chuka (Dipping Noodles)” is currently on hiatus, so the menu is “Chinese noodles (1,000 yen)” and “Tokusei Chuka Soba (Special Chinese-Style Noodles) (1,500 yen)', and each Omori (Large Portion) and various toppings.
By making it special (+500 yen), more chashu pork and seaweed are added than usual, and a boiled egg is added.
Since I took the trouble to visit, this time I would like to introduce ``Special Chuka Soba (Chinese-Style Noodles)” was selected.
Let's get it then.
Soup
I could smell the smell of dried sardines while waiting in line, but it really felt like dried sardines.
It's so fragrant that people who don't like dried sardines might not like it.
I didn't taste any pork, and it was more like salt than soy sauce, giving me the impression of salted sardine ramen.
I also think that the other characteristics are that the green onions are chopped, and that there is wheat gluten in it.
Noodles
I was watching the cooking process, and it seems like the boiling time is longer than other Chan types.
It's the same as other Chan-kei noodles in that it's flat noodles, but it's quite chewy and feels like the noodles themselves are thick.
I didn't notice much of a difference in the noodles at other Chankei restaurants I've eaten, but I think this one is definitely different.
Chashu (Braised Pork)
It was somewhat thick, had a lot of loose parts, and had a strong sense of fat.
I made a special one, but I don't think the number has increased.
boiled egg
The soup stock has a very strong seafood flavor.
I wonder if this is what will happen if I dip the bonito stock in a fortified mentsuyu. . That's the taste.
Impressions
I think it's Chan-kei, but it's different from other Chan-kei I've eaten so far.
I think the pork and soy sauce (depending on the restaurant, it's more like salt) is Chan-kei, but this store had an overwhelmingly strong taste of dried sardines.
When I looked at the ramen alone, it was a delicious bowl of ramen, but I wonder if this is Chan-kei. . ? I think there is a question mark.
If you want to eat Chan-kei, that's the one in the same building.New TomochinI think I'll go to another store like ``.
I don't think it's bad if you try it as a salted sardine ramen rather than a Chan-type ramen. .
Also, this time I used "Tokusei Chuka Soba (Special Chinese-Style Noodles)", but in conclusion, ordinary "Chuka soba" is sufficient.
The char siew just made me feel better, and I could see the cooking process, but from the looks of it, it didn't look much different from Chinese noodles.
The number of sheets of seaweed and boiled egg are included, but it costs 500 yen. . I can't help but feel a sense of regret. .
Additionally, there are many other operational issues as well. .
The first point is poor turnover rate.
There are 6 seats inside the restaurant, but depending on the time of day there may only be 5 seats available.
Although it can't be helped that the inside of the store is small, there doesn't seem to be any lot management, so if one person vacates, another person will fit in.
Once you're seated, you'll need to check your ticket and finally prepare it, so you'll definitely have to wait at your seat for about 5 minutes.
I think this can be improved by checking the food tickets while waiting in line like Jiro, managing the lot, and making some guesses before starting the production, so I would like to see some measures taken. .
As expected, there were 5 people waiting and it took 30 minutes to get the rice bowl. .
The second point is that it gets quite hot while eating.
The inside of the store, or rather the store, is open to the corridor of the building, and the air conditioning feels like it relies on the building's own air conditioning.
The air conditioning in the building itself is not that strong, so you will feel quite hot while eating ramen.
There is a small electric fan in the store, so it does provide some breeze from time to time, but it is not very effective. .
Most people had sweat stains on their T-shirts while eating. .
The third point is that the creator is a foreigner.
I have no particular prejudice or discrimination against foreign workers, but this is a Michelin Bib Gourmand restaurant. . ?
Maybe it was just a coincidence depending on the time of day or day of the week. .
At the Michelin Bib Gourmand restaurants I've been to, there were foreign workers in the hall, but I think the owner was the one in charge of making the food. .
Michelin Bib Gourmand is good because it's like this. .
Although I had high expectations, I felt strongly about the negative aspects. .
Personally, I didn't feel it was worth waiting in line for 30 minutes to eat. .
『Mori Chuka (Dipping Noodles)I may revisit it once it is available again. .
